Instructions: Season fillets with salt and pepper. Heat butter in pan and brown beef on each side; remove and brown mushrooms in same pan. Remove and set aside. Deglaze pan with a small amount of brandy or red wine, adding a bit of beef stock to make a red wine sauce. Set aside to cool.

For Popovers: Heat oven to 475-500 degrees. In blender, combine flour, salt, milk, eggs and butter and blend until smooth.

Butter 4-5 baking ramekins. Add a small amount of popover mix to each, then top with fillet, then mushroom cap. Add more popover mix, leaving room for the popover to expand. Bake for 15 minutes. Reduce oven temperature to 250 degrees and bake an additional 15 minutes or until popover pops up and is brown. Serve with reserved red wine sauce.